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Brexit survival guide: Stockpiling Food

Mrs Miggins said:
You could just about get away with calling the baguette a British staple now but sauerkraut...? Not likely!
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Well, chicken tikka masala in a_chap's list is more British than Indian, isn't it? Actually, the sauerkraut is an interesting one, because it occurs to me that we must at some point have had a tradition of pickling cabbage and most things, really, when we didn't have fridges.

Ah! I just Googled "sauerkraut" and Wiki reckons sauerkraut originated in China. Heck, is there anything China didn't invent? A great bunch of lads! :D
 
a_chap said:
Maybe a problem in terms of quantity but not in terms of quality.

Some British "Table Wines" (i.e. regional wines) are feckin' amazing. Do not underestimate the quality of some of the wines made in jolly old England.
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Scotland does make wine but not at all much of it. However, we do make a hell of a lot of whisky and vodka and gin, so we should be able to organise some sensible north/south swaps. Ach, shit. :( There's going to be a problem getting sherry casks for the whisky, though.
 
Celyn said:
Well, chicken tikka masala in a_chap's list is more British than Indian, isn't it? Actually, the sauerkraut is an interesting one, because it occurs to me that we must at some point have had a tradition of pickling cabbage and most things, really, when we didn't have fridges.

Ah! I just Googled "sauerkraut" and Wiki reckons sauerkraut originated in China. Heck, is there anything China didn't invent? A great bunch of lads! :D
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See Korean Kim chi for details (I expect)
 
farmerbarleymow said:
Anyway, we'd survive. Porridge for breakfast every day (water and salt only as they are readily available in Blighty), neeps and tatties for every other meal. And slugs and snails. :hmm:
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Hmm, I reckon I might swap my slug and snail ration for more of the other things, like when soldiers who didn't smoke swapped their smokes for other blokes' chocolate and were extremely popular with their younger siblings when home on leave. (Probably quite popular with local young ladies too, come to think of it, so perhaps not *entirely* altruistic.) :D
 
Re my post about the Chinese being a great bunch of lads, and Calamity1971's addition of lasses, I had thought I was quoting the holy word of Father Ted, but perhaps it is Miles Jupp. Never heard of him, though, so in my head, it's still from Father Ted. I will learn about MJ.

a_chap said:
I thought that was a Miles Jupp reference...
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This is quite an educational thread really, with its nice fun tangents. Oh shit. We won't be allowed to have tangents any more :eek: they being all Euclid and Leibniz and however many other forrin people.
 
Celyn said:
... Oh shit. We won't be allowed to have tangents any more :eek: they being all Euclid and Leibniz and however many other forrin people.
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Au contraire, Brexit and wider British history tells us nothing if it doesn't tell us that a successful culture is popping smoke and declaring victory - obscure the facts, and brazen it out - thus Brie, and useful forrins, spaghetti Bolognese etc.. become utterly British, while things for which no sane Brit could have a use - sauerkraut, the French, Europop, and various other inventions of those continental devils are utterly and irretrievably forrin, and not things we want round here.
 
.
Celyn said:
Re my post about the Chinese being a great bunch of lads, and Calamity1971's addition of lasses, I had thought I was quoting the holy word of Father Ted, but perhaps it is Miles Jupp. Never heard of him, though, so in my head, it's still from Father Ted. I will learn about MJ.
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It could well have been. Classic father Ted episode with the Chinese :D
 
It is also definitely a Miles Jupp line.

He's used it plenty of times when describing people he's met. e.g. I was out with the Chinese national left-handed basketball team last night. Great bunch of lads.

ETA: I should point out this is when he's on Radio 4. I have no knowledge of what he does/says when he's not on R4.
 
Great bunch of lads is indeed a Miles Jupp catch phrase

My favourite was when he used it when meeting with, I think, some form of Nuclear testing team. Great bunch of lads, a lot more clumsy than I'd have expected.

edit: correcting an annoying typo
 
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davesgcr said:
No panic - we used to move (by rail of course) , Stranraer area made Feta cheese in Interfrigo wagons to Europe.

To quote the 1951 phrase "Britain can make it" ....

Wine may be a problem in terms of quantity , maybe time to plough up swathes of suburban Surrey for the national interest vineyards....
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Who needs grapes when you've got root vegetables galore

WINE!

Because of the High Sugar content (just look at the rings as you cut across the roots) and the glorious Orange or Red coloured skins, The Humble Mangel makes the ”King of root Wines”. So here is just a Basic Recipe to get you started on a Country wine that can hold its’ place with Chardonnay or Semillon and even go on to be in with ‘Tokaj’ for the Desserts!

Equipment you will need : 1 Glass Demi-john or Plastic 5/10 Litre container.

1 air-lock

1 large sauce-pan, Vision ware or Similar, Aluminium is ok.

Not copper or steel (will taint wine)

1 Measuring jug

1 large mixing bowl (to hold at least 4 pints/ 2 litres)

1 Funnel (makes it easier to pour)

Muslin cloth for straining the Liquid.

Some Bottles and plastic tubing for siphoning later

Ingredients, You will need: Mangels —- 8-10 lbs ( 3.5 -4.5 kgs)

Sugar 2lbs (800g)

Teaspoon of dried yeast.

8 Pints (4.5litres) Water.

Firstly, make sure all the equipment is clean. Scrub the Mangel roots really well; but don’t peel-you want the lovely colour in the end product. Chop as small as you need to pack into saucepan, add water to cover and boil for 30 minutes (Boil up as many pot-fulls so you have 7-8 pints of Liquor ).

Put 2 tsps of the sugar into Jug, pour boiled liquor to half fill jug — leave to cool. Pour remaining liquid into bowl and add bulk of sugar and dissolve. Wait until jug is just tepid, add yeast and leave till it begins to froth. Transfer liquid from bowl and Saucepan into Demi-john; leave until cool and add yeast mixture. Put on airlock and leave to bubble away in a warm place-keep watch; do not let airlock run dry!

When wine is clear, siphon off into 2nd demi-john and when no more small bubbles can be seen rising, add a Campden tablet to stop fermentation (buy at Chemists/Home Brew shops). After 5 days Siphon off into bottles. I know it may be a hard process but this wine keeps well! If you want a dryer wine: cut sugar at start to 1.5lbs/ 600g. For a dessert wine: use 10 – 12 lbs Mangels and 2.5 lbs sugar.
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Guest Blogger: Peter Runacres: MANGEL-WURZEL BEET WINE:
 
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